ROASTED CHICKPEA, TOFU AND SUPER SUPERKRAUT PLATTER (VG+GF)

A super nutritious vegan side platter, or serve as the main dish on top of brown rice.

SERVES 2-3
Recipe by Jo Davies
Photography by Jo Davies

INGREDIENTS
1 tin of chickpeas in brine
200g organic tofu
½ cup Living Goodness Super Sauerkraut
½ cup Living Goodness Heartbeet Kraut
2 tablespoons olive oil
Handful of spinach leaves
1 tablespoon chopped chives
¼ teaspoon course sea salt

INGREDIENTS FOR DIPPING SACUCE
2 tablespoons tahini
1 tablespoon olive oil
2 tablespoons maple syrup
Splash of Tamari (gf)

INGREDIENTS FOR DRESSING
1 cup of plain or greek yogurt (or plain Coconut yogurt if vegan)
2 tablespoon finely sliced mint leaves
1 avocado finely chopped
¼ teasppon salt

METHOD
• Drain the chickpeas and pat dry with a paper towel. Toss the chickpeas in 1 tablespoon of olive oil and roast in the oven at 180 Celsius until golden and crunchy. Remove and sprinkle them with the sea salt.
• In a seperate roasting dish cook the cashews in the oven until golden.
• Cut the tofu into cubes and stir fry in 1 tablespoon olive oil. Once cooked stir in the crunchy cashews and chives and some of the sea salt.
• Mix all the dipping sauce ingredients together and place in a small bowl.
• Mix the yogurt, mint, salt, and then gently stir in the avocado pieces.
• Spoon the sauerkraut into two small bowls
• Arrange everything on a platter including the small bowls, add the spinach leaves and cover them with the minted yogurt and avocado dressing.

NOTE
• Honey can be used instead of maple syrup.
• Tahini is ground sesame seeds and very nutritious.
• If you are dairy free you can use a plain, unsweetened coconut yogurt instead.